Name: Vegetarian Bolognese
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 6
Ingredients: 1 tbsp olive oil; 1 large onion (220g) (chopped); 1 large carrot (200g) (peeled then chopped ); 1 stalk of celery (finley chopped); 4 fat cloves of garlic (minced); 250 g chestnut mushrooms (wiped clean then sliced); 25 g dried porcini mushrooms; 1 red bell pepper (180g) (pith and seeds removed then chopped); 250 g cooked Puy lentils (I used pre-cooked lentils); 1/2 tbsp dried oregano; 60 ml red wine (optional); 690 g passata; 1 tbsp tomato puree; 200 ml water; 1 tsp balsamic vinegar (optional); 1 tsp soy sauce; 2 bay leaves; 6 or 7 sprigs of thyme; 1/2 tsp sea salt; 1/2 tsp cracked black pepper; A small handful of flat leaf parsley (chopped ); Some grated vegetarian parmesan style cheese (for serving)